This here is some amazingness on a plate. It's all about the sauce... I was seriously having to restrain myself from spooning it right out of the pan once it was cooked and cool enough to do so.

I'm lucky we had enough left to put over the chicken!

When I was younger, my dad was always the cook in the house. He used to make his own variation of chicken cordon bleu. It was always a hit at the dinner table! I don't know why he didn't make it more often than he did.

I've basically used his same idea of baking the chicken breasts for this recipe, but I've made a few changes. First of all, he used dijon mustard to keep the ham 'pasted' to the chicken. And he never used any bread crumbs either.

A traditional chicken cordon bleu is a pounded out piece of chicken breast that's rolled up with ham and swiss cheese and then fried in a breading. They are really tasty but... definitely not light on the calories!

I wanted to pay a bit more homage to the traditional version by adding in some breading. I also wanted to soften the stark blow that full on dijon mustard can deal to your taste buds, so I blended it into a light dijon-parmesan cream sauce that will knock your socks off!